Creamy Chicken Pot Pie Soup with Biscuits

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups shredded cooked chicken
• 2 cups frozen mixed vegetables
• 4 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups biscuit baking mix
• 1/2 cup milk (for biscuits)
• 2 tablespoons melted butter (for biscuits)

Steps

1. 1 In a large pot, melt butter over medium heat. Add onion and garlic, sauté until softened.
2. 2 Stir in flour and cook for 1 minute.
3. 3 Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps.
4. 4 Add thyme, salt, and pepper. Bring to a simmer.
5. 5 Stir in chicken and vegetables. Simmer until heated through.
6. 6 Preheat oven to 400°F. In a bowl, mix biscuit baking mix with 1/2 cup milk until soft dough forms.
7. 7 Drop spoonfuls of dough onto the simmering soup.
8. 8 Transfer pot to the oven and bake for 15-20 minutes, until biscuits are golden and cooked through.
9. 9 Serve hot, straight from the oven.

Equipment

• Large pot
• Whisk
• Oven-safe pot lid or aluminum foil

Variations

• Add a splash of white wine to the soup base for extra depth.
• Use store-bought biscuits for a quicker version.

Substitutions

• Substitute milk with cream for a richer soup.
• Replace chicken with turkey for a leaner option.

Pairings

• Sparkling water with lemon for a refreshing drink.
• A glass of Chardonnay complements the richness of the soup.

Nutrition

Tips

• For extra flavor, sauté the chicken in the pot before adding onions.
• Customize your veggies – use whatever you have on hand!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove, adding a splash of milk if needed.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with crusty bread for dipping into the creamy soup.

FAQ